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Peachy the Magazine

Herb-Scented Mashed Potatoes

Featured in our Holiday 2020 Food + Entertaining article, ‘Tis the Season!, these delicious Herb-Scented Mashed Potatoes are a perfect side for your holiday table and always a crowd-pleaser.

Herb-Scented Mashed Potatoes
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Herb-Scented Mashed Potatoes

Servings

10

servings


Fresh rosemary, sage, and garlic steeped in a combination of milk and cream adds a depth of flavor that takes these mashed potatoes to a new level. To make them even more irresistible, they are brushed with butter and broiled before serving, creating a deliciously light and crispy potato crust on top.

Ingredients

  • 1 ¼ cups heavy cream

  • 1 ¼ cups whole milk

  • 2 sticks unsalted butter (plus melted butter for brushing)

  • 2 springs rosemary (4-inch)

  • 2 springs sage

  • 2 garlic cloves, crushed

  • 5 pounds baking potatoes, peeled and cut into 2-inch pieces

  • Kosher salt and pepper

Directions

  • In a medium saucepan, combine the cream, milk, and the 2 sticks of butter with the rosemary, sage, and garlic and bring just to a simmer. Remove from the heat and let steep for 15 minutes, then discard the rosemary, sage, and garlic.
  • Meanwhile, in a large pot, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and simmer over moderate heat until tender, about 20 minutes. Drain well, then pass the potatoes through a ricer into the pot. Fold in the cream mixture and season generously with salt and pepper.
  • Light the broiler and position the rack 8 inches from the heat. Scrape the potatoes into a 12-inch round flameproof pan or baking dish (2 inches deep) and, using a spoon, decoratively swirl the top. Gently brush with melted butter. Broil for about 8 minutes, until the top is browned in spots. Serve hot.

Notes

  • Recipe by Justin Chapple, Food & Wine
  • To Make Ahead: After folding in the cream mixture, the mashed potatoes can be refrigerated overnight. Reheat gently before scraping into the baking dish and broiling.